Lemon Meringue Pie Macarons

I was looking for a beautiful quote to share about how creativity makes me feel and right away I was drawn to this one. And of course it was Brene Brown, she writes some truly wonderful things.

Creativity has been one of the best blessings of my life. The creativity that flows through me is literally overwhelming sometimes. And it spills. It spills out into different areas of my life. Growing up it manifested in the form of art and drawing, notably portraits. Then It took the form of writing. Eventually the art became food. It can be seen sometimes in the way I do my hair (there was a time in my life when I used to braid a lot of hair in very unique patterns). In my clothes. In my home. It used to even show up in my kettlebells, as I used to dream up new ways to move and challenge my body.

And it comes out of nowhere sometimes. I can be on a walk and recipes ideas and flavor combos will just download in my mind. Or I will write an entire post in my head. Editing and rewriting as I go. These meringues. Same thing.

I was at work making lemon meringue pies as I often do, when I started pondering on the simplicity of a meringue. And for some reason I was also thinking about macarons. And I was remembering this pic I had seen on Instagram of a coconut macaron that had a meringue on top. I watched the video of them making it like 5 times. And I started to image the lemon meringue pie as a macaron. Lemon curd filling. A beautiful meringue on top. Maybe brush some yellow coloring in the bag to be fun. I had to make it. I had envisioned and tasted it already. It had to come to life. Luckily I had a meeting to go to where they like my macarons.

It didn’t even stop there. I’m thinking of all the curds I’ve made. Grapefruit. Cranberry. Mango. I really want to make a pineapple one, because pineapple is delicious (duh). Then I was thinking I could use a macadamia nut base for the macarons instead of almond. And I could do a toasted coconut meringue on top. Yum. Maybe some lime zest in the curd? Maybe that’s too much going. Oh well, you may have this recipe coming sometime.

I praise God for this creativity and what a blessing it is. Because sometimes I look at something I made in awe and I can’t believe I’ve made it. It is more than me. It brings me joy, but I love more that it has the potential to bring others joy. What good is it to have a talent or gift and not share it with others? That’s why we have it no? This dynamic world where we all have something we can contribute. And food. Food is such a way for me to share and express the love I have in my heart. Each pie is truly from a place of love. Plus a passion and fervor for it to bless others. That is my main desire in all this baking and striving with my business, and that is to share joy and love. And beautiful food, that hopefully tastes as equally good.

Lemon Meringue Pie Macarons

Macarons:

1 cup almond flour

3/4 cup organic powdered sugar

2 egg whites

1/4 tsp cream of tartar

1/4 cup maple sugar

1/2 tsp lemon zest

Lemon Curd:

1/2 cup lemon juice

2 tsp lemon zest

1/2 cup maple sugar

3 eggs

6 tbsp Spectrum shortening

Meringues:

3 egg whites

1/2 cup maple sugar

1/4 cup honey

1/4 tsp cream of tartar

1/8 tsp almond extract

Directions:For the Curd: Whisk all ingredients except for the spectrum. Add the shortening and cook at a medium heat. Whisk to keep the eggs from cooking. Cook until it is thick. Run through a fine strainer. Place plastic wrap directly on the curd and refrigerate until it is completely set.

Macarons: Run the almond flour and organic powdered sugar through a food processor. Sift. In a stand up mixer whisk the eggs whites until frothy. Add the cream of tartar. Gradually add the maple sugar a little at a time. Crank up the mixer and beat until the meringue has stiff peaks. Add lemon zest.

While it is beating, line two baking sheets with parchment. Prep a piping bag with just a round tip.

Back to the macs, add the flour mix into the eggs. You do NOT want to overmix macarons. So make one rotation to incorporate the flour, swiping your wrist down. Repeat and turn the bowl. Incorporating the eggs, but not deflating them. The batter should pour off the spoon like lava (but not be runny). Place it in the piping bag. Pipe small circles, do a little swirl when pulling up, so you do not get peaks. Leave space between macarons. After a tray is full, rap the baking sheet on the counter. Leave both trays to dry 30 minutes to an hour. When you touch the tops, the macarons should no longer be sticky but dry to the touch. Time may vary with temperature and humidity.

Preheat oven. Bake for 16-18 minutes. Time will be dependent on the size you piped the macarons. When you try to wiggle them they should not move. Remove from the oven. Cool. Pipe a dollop of lemon curd in the center, place another macaron on top. I froze mine until it was time for me to transport them.

Meringues: Beat whites with a whisk attachment in a stand-up mixer. Add cream of tartar and almond extract. Up the speed to medium. Once the whites are frothy, slowly begin to add maple sugar and honey. Increase to medium/high speed and keep beating until you get stiff peaks. When the meringue is glossy and the bowl can be held over your head. Spoon into a piping bag with a star tip. Pipe onto parchment lined baking sheets. You do not want them to be too large because you are fitting them on top of the macaron so keep that in mind. So when piping squeeze out a dollop and then release pressure and pull upwards to achieve peaks. Bake for an hour at 215. Attach to the tops of the macarons with sometime of icing, just a bite to keep it on.